It’s Chili, Chowder, or Stew Saturday – Quick Chicken Noodle Soup

December 21, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday, soup, Soups | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Quick Chicken Noodle Soup. Not a lot can beat a hot bowl of Chicken Noodle Soup, also a great cure for a cold! Made using Less Sodium and Fat-Free Chicken Broth , Water, Salt Free Herb Seasoning, Onions, Cholesterol-Free Egg Noodles, 96% Fat-Free Chunk Chicken in Water, 1 – Can No-Salt-Added Mixed Vegetables, and Pepper. The Dish is only 89 calories and 8 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today. You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Quick Chicken Noodle Soup
Nothing soothes quite like chicken noodle soup. Whether you’re fighting a cold or flu or are just looking for a portable lunch, this recipe is sure to hit the spot! And with only 25 minutes of preparation time and 10 grams of carbohydrate per serving, it won’t have a big impact on your schedule or your diabetes control.

Quick Chicken Noodle Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.

Ingredients
2 cans (14.5 ounces each) 50% less sodium, fat-free chicken broth
3 cups water
1 1/2 teaspoons salt-free herb seasoning (such as Spice Islands Salt-Free Original Seasoning or Mrs. Dash)
2 teaspoons instant minced onions
2 cups uncooked, cholesterol-free egg noodles
1 can (10 ounces) 96% fat-free chunk chicken in water
1 can (15 ounces) no-salt-added mixed vegetables, drained
Black pepper to taste

Directions
Place broth, water, salt-free seasoning, and instant minced onions in a 2-quart pan and bring to a boil over high heat. Reduce heat to medium and add noodles; cook until tender (approximately 6–8 minutes). Drain and flake chicken; stir into soup along with vegetables. Season with black pepper to taste. Heat through.

Yield: 9 1/2 cups.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 89 calories, Carbohydrates: 10 g, Protein: 10 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 284 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/quick-chicken-noodle-soup/

 

 


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Healthy Chicken Soup Recipes

December 21, 2019 at 6:01 AM | Posted in chicken, Eating Well, soup, Soups | Leave a comment
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From the EatingWell website and Magazine its Healthy Chicken Soup Recipes. Delicious and Healthy Chicken Soup Recipes with recipes including; Southwestern Vegetable and Chicken Soup, Creamy Chicken Noodle Soup with Rotisserie Chicken, and Mulligatawny Soup. Find these Comfort Food Soups and more all at the EatingWell website. Enjoy and Make 2019 a Healthy one! http://www.eatingwell.com/

Healthy Chicken Soup Recipes
Find healthy, delicious chicken soup recipes including chicken noodle, chicken rice and Asian chicken soup. Healthier recipes, from the food and nutrition experts at EatingWell.

Southwestern Vegetable and Chicken Soup
Who wouldn’t want to eat their vegetables when they’re tucked into a fragrant broth with bits of tasty chicken and spiked with a shot of fresh lime and cilantro? This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips…………….

Creamy Chicken Noodle Soup with Rotisserie Chicken
This rich-tasting but better-for-you creamy chicken soup has a delicious chicken pot pie feel to it. We call for rotisserie chicken to streamline your prep time–look for a nice big one with lots of breast meat on it. Pair this comforting and easy soup recipe with a green salad, or, if you’re really hungry, a grilled cheese sandwich………………………….

Mulligatawny Soup
This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it’s technically an English soup, its origins are decidedly Indian. (The name loosely means “pepper water” in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne……………….

* Click the link below to get all the Healthy Chicken Soup Recipes
http://www.eatingwell.com/recipes/18201/ingredients/meat-poultry/chicken/chicken-soup/

Creamy Tomato Soup w/ Grilled Cheese Sandwich

November 24, 2019 at 6:27 PM | Posted in Amy's Organic, Kraft Cheese, soup | Leave a comment
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Today’s Menu: Creamy Tomato Soup w/ Grilled Cheese Sandwich

 

 

For Breakfast this morning I had a bowl of Cheerios. Had a cup of Bigelow Decaf Green Tea afterward.Outside it’s sort of windy, cloudy and a high of 44 degrees. Had another bout with Phantom Pains last night. They finally stopped around 4:00 this morning. So painful and it just drains me of any strength. So not a lot going on today. It’s a Comfort Food Sunday Dinner tonight, Creamy Tomato Soup w/ Grilled Cheese Sandwich.

 

 

 

 

Not feeling quite up to par so I wanted something light tonight so what better than Creamy Tomato Soup with a Grilled Cheese Sandwich. I heated up a can of Amy’s Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using for quite some time now. So creamy with a fantastic flavor and it’s 110 calories and 19 carbs. Just empty the contents into a small sauce pan and heat on medium, stirring often, until heated. And it’s ready to go and so good!

 

 

 

 

Then for my Grilled Cheese I’ll be using; Kraft Sliced Sharp Cheddar Cheese, Blue Bonnet Light Butter, and Healthy Life Whole Grain Bread. I started by buttering the outside half of a slice of bread. Layered 2 slices of the Sharp Cheddar on top. Added my top half of the sliced bread, buttering the outside of the slice. I then got out a skillet, heated it up on medium heat and lightly coated it with a 1/2 pat of Butter. When the Butter was melted I added my sandwich. Grilled it on both sides until it was golden brown and the Cheese melted. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Amy’s Organic Light in Sodium – Cream of Tomato

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

* Contains 340 mg of sodium compared to 690 mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%
http://www.amys.com/

 

 

Kraft Deli Deluxe Sharp Cheddar Cheese Slices

Kraft Deli Deluxe Sharp Cheddar Cheese SlicesMade with premium quality cheddar cheese, these Kraft Deli Deluxe cheese slices are a great addition to burgers, sandwiches and more. The classic sharp cheddar flavor and perfect melt will elevate your meal from ordinary to extraordinary.

* One 8 oz. package of 12 Kraft Deli Deluxe Sharp Cheddar Cheese Slices
* Kraft Deli Deluxe Sharp Cheddar Cheese Slices elevate your favorite meals
* Sharp cheddar cheese feature a tangy taste and smooth texture
* Sliced cheddar cheese cuts prep time and melts easily over hot foods
* Each slice contains 70 calories

Soup Special of the Day……..Harvest Bowl Soup

January 20, 2019 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Harvest Bowl Soup. Onions, Carrots, and Beans are just 3 of the ingredients that make up this week’s recipe. Its from the CooksRecipes website which has a fantastic selection of recipes to please all tastes! Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Harvest Bowl Soup
This easy minestrone variation makes a satisfying chilly-night meal.

Recipe Ingredients:
1 tablespoon olive oil
2 cups chopped onions
1 1/2 cups peeled, sliced carrots
1 cup thinly sliced celery
4 cloves garlic, finely chopped
2 teaspoons dried Italian seasoning
5 1/4 cups chicken broth
3 cups tomato juice
1 cup canned green beans
1 bay leaf
1/8 teaspoon ground pepper
1 (16-ounce) can kidney beans, drained
2 cups chopped zucchini

Cooking Directions:
Heat oil in a Dutch oven or stock pot over medium heat. Add onions, carrots, celery and garlic and sauté until tender. Add Italian seasoning. Stir in broth, tomato juice, green beans, bay leaf and pepper. Bring to a boil. Reduce heat; add kidney beans and zucchini. Simmer until tender, about 15 minutes.
Makes 12 servings.

Tip: For a heartier flavor, use beef broth instead of chicken broth.
https://www.cooksrecipes.com/soup/harvest_bowl_soup_recipe.html

Soup Special of the Day…..Slow Cooker Ham and Bean Soup

January 6, 2019 at 6:02 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a recipe for Slow Cooker Ham and Bean Soup. One easy Slow Cooker Ham and Bean Soup, so get the slow cooker out! You’ll be using 15-bean soup mix, diced ham, ham bone plus all the other ingredients. A big thank you to Shirley B. for sharing this recipe! Well Enjoy and Make 2019 a Healthy One!

Slow Cooker Ham and Bean Soup
Ingredients

1 (8 ounce) package 15-bean soup mix
1 ham bone
3 cups cubed fully cooked ham
2 cups chicken broth (low sodium)
2 cups water
1 onion, chopped
3 carrots, chopped
1 (15.5 ounce) can great Northern beans (low sodium), drained and rinsed
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
1 bay leaf

Directions
1 – Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
2 – Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.

Soup Special of the Day…Southwestern Pork and Bean Soup

December 30, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a recipe for Southwestern Pork and Bean Soup. Made using Diced Bonrless Pork Chops, Onion, Mexican – Style Chopped Tomatoes, Pinto Beans, and Spices. Suggested sides of warm flour tortillas and salad. Dinner is served! You can find this recipe along with all the other delicious and healthy recipes at the CooksRecipes website. Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southwestern Pork and Bean Soup
Who says that soup has to take a long time to cook? This soup can be made on those busy nights. Serve along with warm flour tortillas and salad.

Recipe Ingredients:
2 boneless pork chops, diced
1/2 onion, chopped
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Mexican-style chopped tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
Salt and ground black pepper to taste

Cooking Directions:
1 – In deep saucepan, brown pork with onion; stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10 to 15 minutes. Season to taste with salt and pepper.
Makes 4 servings.
https://www.cooksrecipes.com/soup/southwestern_pork_and_bean_soup_recipe.html

Soup Special of the Day…Slow Cooker Chicken and Noodles

December 23, 2018 at 6:02 AM | Posted in soup, Soup Special of the Day | Leave a comment
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It’s nothing but a Comfort Food for this week’s Soup Special of the Day, Slow Cooker Chicken and Noodles. As they say Chicken and Noodle Soup is good for the Soul, and one great soup! Made using Chicken Breast Halves, Onion, Celery, Dried Parsley, Roasted Ground Cumin, Sea Salt and Ground Pepper, and a package of Reames Frozen Egg Noodles. Warm up these cold Winter Days and Nights! Enjoy and Eat Healthy in 2018 and the upcoming New Year!

Slow Cooker Chicken and Noodles

Ingredients
4 Skinless, Boneless Chicken Breast Halves
6 cups Water
1 Onion, chopped
1 stalks Celery, chopped (optional)
Dried Parsley, Roasted Ground Cumin, Sea Salt and Ground Pepper to taste
1 (12 ounce) package Reames Frozen Egg Noodles

Directions
1 – Place chicken, water, onion, parsley, cumin, and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
2 – When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small bowl to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Soup Special of the Day……….Garden Noodle Soup

December 9, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a recipe for Garden Noodle Soup. Egg Noodles with a variety of Vegetables and Spices. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Garden Noodle Soup
Recipe Ingredients:
12 ounces medium or thin egg noodles, uncooked
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5-ounce) can crushed tomatoes, cut up and juice reserved
3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 (12-ounce) cans white cannellini or great northern beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon vegetable oil
1 1/2 cups water
Salt and freshly ground pepper to taste

Cooking Directions:
1 – Cook noodles according to package directions. Drain and set aside.
2 – While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes.
3 – Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes.
4 – Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
5 – Stir in the beans and cooked noodles.
6 – Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.
Makes 6 servings.
https://www.cooksrecipes.com/soup/garden_noodle_soup_recipe.htmlakes

Soup Special of the Day…..Black Bean ‘n’ Pumpkin Chili

September 30, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Black Bean ‘n’ Pumpkin Chili. The perfect Fall recipe to prepare for the family. Made using Sweet Yellow Peppers, Black Beans, Can Pumpkin, Cooked Turkey, and more! Just another delicious version of America’s favorite, CHILI! You can find this recipe at the CooksRecipes website which is full of incredible and delicious recipes. So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Black Bean ‘n’ Pumpkin Chili
Whip up a batch of this hearty pumpkin chili to warm your family on chilly fall days.

Recipe Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can solid-pack pumpkin
1 (14.5-ounce) can diced tomatoes, undrained
3 cups chicken broth
2 1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions (optional)

Cooking Directions:
1 – In a large skillet, heat oil over medium-high heat. Add onion and
pepper; cook and stir until tender. Add garlic; cook 1 minute
longer.
2 – Transfer to a 5-quart slow cooker; stir in the remaining ingredients.
Cook, covered, on LOW 4 to 5 hours. If desired, top with avocado and
green onions.
Makes 10 servings (2 1/2 quarts).

Nutritional Information Per Serving (1/10 of recipe; 1 cup): 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein.

Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1/2 fat.
https://www.cooksrecipes.com/soup/black_bean_n_pumpkin_chili_recipe.html

Soup Special of the Day – Spud Soup

September 16, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | 2 Comments
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This week’s Soup Special of the Day is- Spud Soup. Using Washington Yukon Gold or White Potatoes along with your choice of cooked Chicken, Turkey or Fish, or drained canned Salmon or Tuna. The recipe is from the CooksRecipes website which has a huge selection of recipes that will please all tastes,diets, or cuisines. So check it out today for some great recipe ideas. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spud Soup
Soup can be a special meal that’s easy to make. This recipe is written especially for the young chef of the family. There is some slicing and dicing, so be sure there is adult supervision. Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.

Recipe Ingredients:
2 1/2 pounds Washington Yukon Gold or white potatoes
1 (49.5-ounce) can chicken broth
1/2 cup sliced celery
1/2 cup chopped onion
1/4 teaspoon dried thyme or oregano leaves
Salt and ground white or black pepper
1 (10-ounce) package frozen mixed vegetables
1 cup chopped cooked chicken, turkey or fish, or drained canned salmon or tuna

Cooking Directions:
1 – Scrub the potatoes with a vegetable brush in the sink under cold running water.
2 – Peel the potatoes with a vegetable peeler, although you can leave the peels on if you wish.
3 – Using a big sharp knife (and with permission or help) on a cutting board, cut the potatoes in half the long way. Put the halves cut side down on the cutting board and cut each half lengthwise into 4 pieces. Then cut the long slices cross¬wise to make small (about 1-inch) pieces.
4 – Get out a large saucepan or pot and put the potatoes in the pot.
5 – Open the can of chicken broth and pour into the pot.
6 – Add the celery, onion and thyme or oregano and sprinkle with a little salt and pepper.
7 – Put the pot on the burner and turn it to High. When the broth starts to boil, turn the heat down to Medium Low so the broth is just barely bubbling.
8 – Cover the pot and set the timer for 30 minutes.
9 – Using potholders, carefully remove the cover and poke one of the pieces of potato with a long handled fork or a knife to be sure the potatoes are tender. If the potatoes aren’t yet tender, cook another 5 minutes.
10 – Open the package of frozen vegetables and carefully add them to the pot. Add the chicken and cover on the pot.
11 – Set the timer so the soup will simmer for 10 more minutes.
12 – Ladle out a small amount of soup into a bowl and taste. Add more salt and pepper if you think it is necessary.
13 – Soup can be a special meal that’s easy to make. This recipe is written especially for the young chef of the family. There is some slicing and dicing so be sure there is adult supervision. Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.
Makes 6 servings.
https://www.cooksrecipes.com/soup/spud_soup_recipe.html

Nutritional Information Per Serving (1/6 of recipe): Calories: 287; Total Fat: 3g; Cholesterol: 19mg; Total Carbs: 47g; Fiber: 4g; Protein: 17g; Sodium: 921mg.

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